Please ask our friendly wait staff for today’s soup special
9.9
Salt & Szechwan Pepper Squid
with Lime Aioli
14.5
Blue Swimmer Crab Cakes
with Rocket, Micro Herbs & Horseradish Crème Fraiche
15.5
Crispy Pancetta, Roma Tomato & Baby Bocconcini Salad
with fresh Basil
12.9
Bayswater House Cured Atlantic Salmon
with toasted Sour Dough, Capers Berries, Red Onion & Lemon infused Olive Oil.
15.9
Tasmanian Oysters
with Tahitian Lime or a Melon & Champagne Vinaigrette
½ Doz 15.5, Dozen 30
Grilled Marinated Tofu
served with pink pickled Ginger, Coriander, Bean Shoots and a Chilli Sesame & Soy Dressing
12.5
Main Meals
Crispy Grilled Baby Barramundi,
Tiger Prawn Mash and a Lemon Buerre Blanc
30
Chilli Blue Swimmer Crab Linguini
with Capers, Spanish Onion & Extra Virgin Olive Oil
26.5
Grilled Organic Chicken Breast,
Roasted Red Peppers, Prosciutto and Chermoula
28
Nolans Grain-Fed Scotch Fillet
on a handmade Potato & Herb Rosti, Red Onion Jam and Brandy Jus
30
Crispy Skinned Atlantic Salmon,
White & Green Asparagus, creamy Pea Mash with Summer Citrus Buerre Blanc
32
Grilled Red Pepper & Baby Spinach Polenta
with Eggplant, Red Onion Balsamic & Western Australia White Truffle Oil
26.5
Side Dishes
Rosemary Roasted Potatoes
with Sea Salt
7
Mixed Baby Lettuce Salad
with Balsamic Dressing
7
Honey Carraway Carrots
& Buttered Green Beans
7
Sea Salt Chips
with Lime Aioli
7
Desserts
Summer Berry Mille-Feuille
with Vanilla Bean Cream
14
Coconut Panacotta
served with Candied Pineapple & Preserved Ginger
12
Mascapone & Raspberry Brulee
with Pistachio Praline
12
Cheese Selection
All cheese plates served with Mountain Pepper Lavosh, Water Crackers, Muscatels & Quince Paste
Tarago River Shadows of Blue
A rich, mild double cream blue vein which is the blue for Brie cheese eaters. Like the “Triple Cream Cheese” the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese.
9.9
Jenson’s Red Double Washed Rind
The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water. The rich orange rind adds to the uniqueness of any cheese platter.
9.9
Ashgrove ‘Cloth Wrapped’ Aged Cheddar
Ashgrove Cheddars are carefully hand crafted using traditional ‘cheddaring’ techniques to produce a firm, slightly corky textured cheese. Each wheel is wrapped in traditional cheese cloth with the surface rubbed and turned weekly during maturation to produce a firm rind around the cheese. This cheese is aged for a minimum of 15 months.
9.9
Your Selection of any two Cheeses
16.5
A Tasting Plate of all three Cheeses
19.9
DINNER MENU
Breads
Grilled Turkish Pide
Extra Virgin Olive Oil & Dukkah
7.9
Warm Bagel Chips
served with Baba Ganoush & Tzatziki
7.9
Entrees
Soup of the Day.
Please ask our friendly wait staff for today’s soup special
9.9
Salt & Szechwan Pepper Squid
with Lime Aioli
14.5
Peach, Rocket and Bocconcini Salad
with a Raspberry dressing
13.5
Tasmanian Oysters
with Tahitian Lime or a Melon & Champagne Vinaigrette
½ Doz 15.5, Dozen 30
Bayswater House Cured Atlantic Salmon
with toasted Sour Dough, Capers Berries, Red Onion & Lemon infused Olive Oil.
White & Green Asparagus, creamy Pea Mash with Summer Citrus Buerre Blanc and Yarra Valley Salmon Roe
32
Grilled Red Pepper & Baby Spinach Polenta
with Eggplant, Red Onion Balsamic & Western Australia White Truffle Oil
26.5
Side Dishes
Rosemary Roasted Potatoes
with Sea Salt
7
Mixed Baby Lettuce Salad
with Balsamic Dressing
7
Honey Carraway Carrots
& Buttered Green Beans
7
Sea Salt Chips
with Lime Aioli
7
Desserts
Coconut Panacotta
served with Candied Pineapple & Preserved Ginger
12
Mascapone & Raspberry Brulee
with Pistachio Praline
12
Tuscan Dark Chocolate & Blood Orange Tart
served with Espresso Ice Cream Cone
14
Buttermilk & Manuka Honey Bavarois
with Cinnamon Wafer
12
Summer Berry Mille-Feuille
with Vanilla Bean Cream
14
Cheese Selection
All cheese plates served with Mountain Pepper Lavosh, Water Crackers, Muscatels & Quince Paste
Tarago River Shadows of Blue
A rich, mild double cream blue vein which is the blue for Brie cheese eaters. Like the “Triple Cream Cheese” the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese.
9.9
Jenson’s Red Double Washed Rind
The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water. The rich orange rind adds to the uniqueness of any cheese platter.
9.9
Ashgrove ‘Cloth Wrapped’ Aged Cheddar
Ashgrove Cheddars are carefully hand crafted using traditional ‘cheddaring’ techniques to produce a firm, slightly corky textured cheese. Each wheel is wrapped in traditional cheese cloth with the surface rubbed and turned weekly during maturation to produce a firm rind around the cheese. This cheese is aged for a minimum of 15 months.
